4oz grated Piave Vecchio (aged Piave cheese)
16oz nettle leaves
4 tablespoons olive oil
salt to taste
Cook nettle lightly in slightly salted water for a few minutes. Saute chopped onion in a saucepan with olive oil. Add rice and toast a few seconds. Gradually add water leftover for nettle leaves to cook rice until done. (If more water is needed to finish cooking, use hot broth prepared with a small piece of bouillon cube). Soften with butter and grated Piave Vecchio and serve very hot.
Recommended Wine: Pinot Grigio Veneto